Cooking at Home: Or, How I Learned to Stop Worrying About Recipes (And Love My Microwave) by David Chang and Priya Krishna

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  • Chawanmushi

    • Rinshin on December 16, 2021

      I knew this will work great because many Japanese home cooks use this method to make silky savory egg custard ie chawanmushi. I usually use power 4 on my 10 power microwave and that is what I used here as well. You can also make pretty decent 2 serving dashimaki tamago ie American sushi egg too using low wattage on microwave.

  • Chicken soup

    • Cathyschuh on March 15, 2022

      The title how I learned to stop worrying fits this recipe. Chicken in pot-simmer it then shred and season while warm. We used the chicken all week and the broth I froze in silicone ice mold trays. Wonderful.

  • [Priya’s] dal

    • karya on May 25, 2022

      Love this dal recipe. We use the amount of water/dal ratio from Dave's recipe and then follow everything on Priya's recipe. We haven't been able to find asafoetida yet, so have been replacing with garlic powder, but will grab some when we get the chance.

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Reviews about this book

  • Eat Your Books

    Two great chefs share their tips, tricks and cooking philosophy in this title.

    Full review
  • ISBN 10 1524759244
  • ISBN 13 9781524759247
  • Linked ISBNs
  • Published Oct 26 2021
  • Format Hardcover
  • Page Count 304
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.

David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook.

From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew.

It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.

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